Description
A vibrant no-cook salad combining succulent shrimp, creamy avocado, crisp lettuce, and a zesty lime-cumin dressing. Perfect for weeknights or summer lunches, this dish balances protein, healthy fats, and bold flavors.
Ingredients
1 pound cooked large shrimp (wild-caught preferred)
2 cups shredded crisp lettuce (romaine or iceberg)
¼ cup diced red onion
2 ripe firm avocados
1 tablespoon chopped fresh cilantro (optional, substitute parsley)
3 tablespoons extra-virgin olive oil
3 tablespoons freshly squeezed lime juice
1 teaspoon ground cumin
½ teaspoon sea salt
½ teaspoon fresh cracked pepper
Instructions
Thaw frozen shrimp by running cold water over them for 5–10 minutes or refrigerate overnight.
Pat shrimp dry with paper towels to remove excess moisture.
In a large bowl, whisk olive oil, lime juice, cumin, salt, and pepper until emulsified.
Add shrimp to the bowl, then toss with lettuce and red onion.
Slice avocados and tuck pieces into the salad.
Garnish with chopped cilantro or parsley if using.
Serve immediately for best texture.
Notes
Use pre-cooked shrimp to maintain a no-cook approach
Toast cumin for deeper flavor (optional)
Store unused avocado from 1 hour rule: slice and press with lime juice for freshness
Chill the bowl before assembling for crisper lettuce
- Prep Time: 10
- Category: Main Dishes
- Method: No-Cook
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 1g
- Sodium: 1800mg
- Fat: 22g
- Saturated Fat: 2g
- Carbohydrates: 6g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 150mg